Swap this Mexican-Style Cauliflower Rice for traditional rice for a vegetable-packed Cinco de Mayo side dish that’s ready in under 15 minutes!
Course Side Dish
Cuisine American, Mexican
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 4
Calories 77kcal
Author Marisa Moore
Ingredients
1small cauliflower (riced) (about 4-5 cups)
1tablespoonextra virgin olive oil
½cupsweet onion, diced small
½cupred bell pepper, diced small
2cloves garlic, grated
½teaspoonground cumin
½teaspoonground chipotle powder
1teaspoontomato paste
½lime, juiced
salt to taste
1Roma tomato, diced
Fresh chopped cilantro (optional only if you think it tastes like soap)
Instructions
If using a head of cauliflower, cut or break the florets from the stalk. Pulse in a food processor until the pieces are about the size of a grain of rice. Set aside.
In a large skillet, heat the oil over medium-high heat. Add the onion, bell pepper, garlic, cumin, and chili powder. Sauté about 3 minutes - until the peppers and onions begin to soften.
Add the riced cauliflower and tomato paste. Cook, stirring occasionally until the cauliflower is heated through and the tomato paste is incorporated.
Add the lime juice and salt to taste.
Remove from the heat. Plate and top with diced tomatoes and chopped cilantro. Serve as a side to your favorite Mexican entrée or add pinto or black beans to make it a full meal.